source: Great American Recipes
Fettuccine Alfredo
Fettuccine Alfredo (Italian: [fettut’tʃiːne alˈfreːdo]) is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese, which melts and emulsifies to form a rich cheese sauce coating the pasta. Originating in Rome in the early 20th century, the recipe is now popular in the United States and other countries. Outside of Italy, cream is sometimes used to thicken the sauce, and ingredients such as chicken, shrimp, salmon, or broccoli may also be added when it is served as a main course.
The dish is named after Alfredo Di Lelio, a Roman restaurateur who is credited with its invention and popularisation. Di Lelio’s elaborate tableside service was an integral part of the recipe’s success. Fettuccine Alfredo is a richer variant of standard Italian fettuccine al burro (‘fettuccine with butter’) or pasta burro e parmigiano (‘pasta with butter and Parmesan cheese’). It is a kind of pasta in bianco, that is, without added sauce. Italian recipes do not include cream and are not topped with other ingredients, nor is the dish generally called “Alfredo” in Italy. (Wikipedia)
Ingredients
1 cup (2 sticks) butter, softened
2 cups whipping cream
2 cups grated parmesan cheese
1 box (1 lb.) Fettuccine
1/8 teaspoon salt
1/8 teaspoon black pepper
fresh basil leaves
Directions
Place the butter in a large heatproof bowl. Using a wooded spoon or an electric mixer set on low speed, beat until smooth. Add the cream and parmesan cheese. Stir until well blended; set aside.
Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine in the butter mixture to coat. well. Add the salt and pepper.
Divide the pasta between 4 serving plates. Quickly slice the basil into shreds to equal 1/4 cup. Sprinkle shredded basil over each serving. Serve immediately.
Enjoy!
Also, try; the Chicken Alfredo recipe
